Cilantro Pesto Halibut With Chile Garlic Dipping Sauce
|Cilantro leaves with stems||2 Cup (32 tbs) (Fresh, Process; Spread Onto)|
|Soy sauce||1 Tablespoon (Process; Spread Onto)|
|Black pepper||1 Tablespoon (Process; Spread Onto)|
|Vegetable oil||1 Tablespoon (Process; Spread Onto)|
|Sugar||1⁄2 Tablespoon (Process; Spread Onto)|
|Garlic||2 Clove (10 gm) (Process; Spread Onto)|
|Halibut fillets/Mahi mahi fillets||10 Ounce (Process; Spread Onto, 2 Fillets, 5 Ounce Each)|
|Sugar||1⁄2 Cup (8 tbs) (Simmer; Off Heat, Stir In)|
|Water||1⁄4 Cup (4 tbs) (Simmer; Off Heat, Stir In)|
|White vinegar||1⁄4 Cup (4 tbs) (Simmer; Off Heat, Stir In)|
|Garlic||1 Tablespoon, chopped (Simmer; Off Heat, Stir In)|
|Kosher salt||1⁄2 Tablespoon (Simmer; Off Heat, Stir In)|
|Red pepper flakes||2 Tablespoon (Simmer; Off Heat, Stir In, Or To Taste)|
|Steamed white rice||1 Cup (16 tbs) (For Serving)|
|Sweet and sour slaw||1⁄2 Cup (8 tbs) (For Serving)|
Process cilantro, soy sauce, black pepper, oil, 1/2 t sugar, and garlic cloves in a food processor until minced.
Spread onto both sides of fish fillets to coat and let stand at room temperature 10-15 minutes.
Preheat grill to medium-high.
Simmer 1/2 cup sugar, water, vinegar, 1 T garlic, and salt in a small saucepan over medium heat.
When sugar is dissolved, reduce heat to medium-low and simmer until the consistency of maple syrup, about 10 minutes.
Off heat, stir in pepper flakes; set aside.
Lightly coat both sides of fish fillets with nonstick spray, then grill until cooked through and firm, 4-6 minutes per side; do not overcook.
Serve fish with rice and slaw, with dipping sauce on the side.
Calories 753 Calories from Fat 149
% Daily Value*
Total Fat 17 g25.9%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 50.2 mg16.7%
Sodium 2277.5 mg94.9%
Total Carbohydrates 111 g36.9%
Dietary Fiber 20.1 g80.5%
Sugars 56.1 g
Protein 45 g89.8%
Vitamin A 346.5% Vitamin C 168.4%
Calcium 33.7% Iron 46.2%
*Based on a 2000 Calorie diet